The sterilization process required for different food production is also different. Food manufacturers need to purchase sterilization pots to extend the shelf life of food. They need to sterilize or sterilize the food at high temperature for a short period of time, which not only kills potential pathogenic bacteria in the food, but also maintains the important nutritional components and color, aroma, and flavor of the food from being damaged.
Meat products must be frozen at -40 degrees Celsius after being vacuum packaged by a vacuum packaging machine, and then stored at -18 degrees Celsius for about three months. If preservatives are added to cooked food products, they can generally be stored for 15 days using vacuum packaging. If they are stored at low temperatures, they can be stored for 30 days. However, if preservatives are not added, even if vacuum packaging is used and stored at low temperatures, they can only be stored for 3 days. After three days, both the taste and taste will be much worse. Some products may have a retention period of 45 or even 60 days written on their packaging bags, but that is actually for entering large supermarkets. Due to regulations in large supermarkets, if the shelf life exceeds one-third of the total, the goods cannot be received, if the shelf life exceeds half, they must be cleared, and if the shelf life exceeds two-thirds, they must be returned.
If food is not sterilized after vacuum packaging, it will hardly extend the shelf life of cooked food. Due to the high moisture content and rich nutrition of cooked food, it is highly susceptible to bacterial growth. Sometimes, vacuum packaging accelerates the decay rate of certain foods. However, if sterilization measures are taken after vacuum packaging, the shelf life varies from 15 days to 360 days depending on different sterilization requirements. For example, dairy products can be safely stored at room temperature within 15 days after vacuum packaging and microwave sterilization, while smoked chicken products can be stored for 6-12 months or even longer after vacuum packaging and high-temperature sterilization. After using a food vacuum packaging machine for vacuum packaging, bacteria will still multiply inside the product, so sterilization must be carried out. There are several forms of sterilization, and some cooked vegetables do not need to have a sterilization temperature exceeding 100 degrees Celsius. You can choose a pasteurization line. If the temperature exceeds 100 degrees Celsius, you can choose a high-temperature high-pressure sterilization kettle for sterilization.
Post time: Sep-01-2023